Easy Plum Tart (Plum Galette)

What Is a Galette?

A galette is a type of rustic French free-form pie—somewhere between a pie and a tart – made by rolling out pastry, topping it with fruit (often in concentric circles or a decorative pattern), folding the edges over to enclose the filling, and baking it until golden and bubbly. It’s simpler and quicker to make than a traditional pie, but just as crowd-pleasing.

This time, I’m using seasonal fruit to make a delicious sweet-tart plum galette (also known as a ‘rustic plum tart’). It’s versatile, portable, and made easy with pre-made puff pastry (or pie dough)—perfect for a quick, flavorful dessert, bursting with fruity flavor.

You might also enjoy my easy plum cake or vegan plum crisp this plum season!

Ingredient Notes

Refer to the recipe card for the full list of ingredients and quantities.

• Plums: Use ripe, yet slightly firm plums with no mushy or brown spots. Any type works – black plums, red plums, or even Pluots.
• Puff pastry: I use vegan puff pastry for a vegan plum tart – gluten-free puff pastry will also work. Alternatively, homemade or store-bought pie dough also works (refer to this homemade vegan pie crust recipe).

Tasty Recipe Variations

• Mixed fruit: Substitute some plums with other stone fruit – apricots, peaches, etc.
• Almonds: Add a few tablespoons of ground almonds (or hazelnuts) to the flour mixture. \
• Citrus zest: Sprinkle in some lemon zest or orange zest with the plums.
• Spices: Add depth to the plum filling with cinnamon, nutmeg, cardamom, etc.
• Fresh herbs: Thyme, rosemary, mint, and basil pair particularly well with plums.
• For a glossy top: Brush the warm baked puff pastry tart with ⅓-½ cup warmed peach, apricot, or plum jam for a bakery-style shine.
• Streusel topping: Sprinkle over the top for a sweet crunch. Refer to this vegan apple crumble recipe for how to make streusel.

How to Make a Plum Tart with Puff Pastry

If using a block, roll it into a 12–13-inch circle about ⅛ inch thick. Leave a 2–2½ inch border around the filling.

Brush the pastry with a maple syrup-vegan milk blend and sprinkle with turbinado sugar for a glossy finish and sugary crunch.

FAQs

Pro Recipe Tips

• Use ripe but firm plums: Overripe plums release too much juice, make the crust soggy, and may become mushy.
• Slice the plums evenly: To ensure even baking.
• To prevent a soggy crust: Don’t skip the flour filling. It soaks up juices.
• Sweeten to taste: Based on the tartness of the plums.
• Use chilled dough: To ensure the best, flaky, crisp pastry.
• To avoid overly puffed pastry: Use a fork to prick the puff pastry where the filling will be, to reduce rising.

Serving Recommendations

Devour a slice of the plum puff pastry tart as-is or you can also enjoy it (warm, at room temperature, or chilled) with:

• A dusting of powdered sugar
• Vegan whipped cream
• Plant-bsed yogurt and granola (like my peanut butter granola) or chopped nuts
• A scoop of vegan vanilla ice cream or banana ice cream
• Vegan custard
• A drizzle of maple syrup or vegan date caramel sauce

Storage Instructions

Store: Store loosely covered at room temperature for 1-2 days or in an airtight container for 4-5 days, though it’s best on the first day.

Freeze it: Wrap it in plastic wrap and foil, then store for up to 3 months. Then thaw in the refrigerator overnight.

Reheat: In an air fryer or in the oven at 350°F/175C for 5-10 minutes until warm.